In a heavy skillet, heat a tablespoon of oil over medium high heat. Add your diced onions and bell peppers. Cook them until they are soft and the edges start to turn a golden, translucent brown.

Add your thin sliced ribeye or ground beef to the pan. If using steak, use your spatula to break it into small, bite sized bits. As the meat browns, the kitchen will fill with a savory, peppery scent.

Stir in the worcestershire sauce, garlic powder, salt, and pepper. Once the meat is browned through, turn the heat to low and add the cream cheese. Stir until the cheese has melted into a thick, uniform sauce that coats every piece of beef and vegetable. Set this mixture aside to cool slightly.

If you are using the almond flour cheesesteak dough method, roll your dough out between two pieces of parchment paper. If you are doing the quick version, lay out slices of provolone on a baking sheet lined with parchment.

Spoon a generous portion of the steak mixture onto the edge of your dough or cheese slice. Carefully roll it up, tucking the sides as you go to keep that delicious filling trapped inside. If using cheese as the wrap, bake the slices for 5 minutes at 400°F until the edges are bubbly before rolling.

Place your keto philly cheesesteak rolls back in the oven or in an air fryer at 375°F for about 8 to 10 minutes. You want the exterior to be golden and slightly firm to the touch.